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Chapter 5 Food Preparation and Service

Mrs. Clark

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menu
fixed menu
cycle menu
market menu
hybrid menu
appetizer
entree
side dish
a la carte pricing
table d hote pricing
combination pricing
party
nutrients
food production
consistency
recipe
yield
standardized recipe
beverage
food presentation
plating
portion control
garnish
serving
flatware
glassware
plateware
condiment
bussing
sidework

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